Mahembe Filter | RWANDA




TASTE | Grape, Blackberry and Cocoa Nibs

PROCESS | Washed

VARIETAL | Bourbon

REGION | Nyamasheke


BAG SIZE | 250g






Suitable for


Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.


Mahembe is a privately owned washing station in the Nyamasheke region of Western Rwanda. The owner Justin Musabyiama built the washing station in 2010 and he himself grows coffee on his 8 hectare farm.

The picking season runs from March to August and can shift dramatically with the changeable weather, especially at 1900 meters above sea level. We have roasted this coffee for a few years now and this year we feel it has a deeper richer flavour profile while retaining complex autumnal berry notes. A typical farmers in the area will be a subsistence based farmers who grow coffee alongside fruit and vegetables. The washing station buys cherry and has strict protocol and routines for sorting and grading. Any cherry that arrives that hasn’t been sufficiently sorted is re-sorted before processing. The washing process starts with a 10-12 hour wet ferment post de-pulping. It is then graded then soaked for 16 hours. Drying is for 21 days on African drying beds, and is covered by netting during the middle of the day and night.


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